10 steak sauces you can make in minutes

When you're cooking steak, whip up a sauce to go with it. Our cookery team has created 10 speedy sauces that are as tasty as they are quick to make.

A line-up of spoons each containing a different steak sauce

If our site’s statistics show one thing, it’s that you love steak and want to know how to cook it perfectly. Our how to cook the perfect steak guide is one of our most popular, whatever day of the year, and we have plenty of supplementary guides too, from ideas on side dishes to a video that’ll help perfect your technique.

But even if you have all these bases covered, there’s no denying the importance of matching your meat with the perfect sauce. While we have lots of recipe ideas on our site, we asked our cookery team to create 10 sauces that are ready in minutes. All sauces serve two people... 

1. Salsa verde

Salsa verdeReady in... 15 minutes
This piquant Italian green sauce doesn’t require any cooking. Chop a small bunch each of parsley, chives and mint into small pieces and mix in a bowl with 1 teaspoon of capers, two or three chopped anchovies, a crushed clove of garlic, the juice of one lemon and three tablespoons of olive oil. Mix it well and season to taste.

2. Smart peppercorn sauce 

Ready in... 20 minutes
This classic, creamy steak sauce can be ready in no time. Put 2 tablespoons of red wine vinegar into a large, non-stick frying pan and bring to a simmer. Then add 150ml of chicken stock and reduce the mixture by half over a high heat. Add 2 teaspoons of green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce then stir in 4 tablespoons of double cream. Simmer for one or two minutes until the sauce is slightly thickened.

3. Cheat’s béarnaise sauce

beanaise sauceReady in... 25 minutes
If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged béarnaise. Bypass the whole egg yolk and whisk situation by making it in a pan. Melt 25g of butter over a medium heat and add a finely chopped shallot. Cook for five or six minutes then add 1 teaspoon of white wine vinegar. Cook for another couple of minutes then stir in 100g crème fraiche, 1 teaspoon of Dijon mustard, 1/2 teaspoon of capers and a small bunch of tarragon, chopped. Reduce the heat and cook gently for two or three minutes until simmering, season then serve.

If you do want to try making bearnaise and hollandaise sauce the traditional French way, you may find our video guide helpful:

4. Spicy chimichurri

Ready in... Five minutes
Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. To make it in five minutes, put 1 clove of garlic, 1 red chilli, a small bunch each of coriander and parsley and 3 tablespoons of red wine vinegar in a small food processor. Blitz until finely chopped then add 2 tablespoons of olive oil and blitz again. Season and refrigerate until serving. We also have a ten-minute version that’s made with green chilli.

5. Black bean & sesame sauce

Black bean sauceReady in... 25 minutes
Team the umami flavour of steak with a deeply savoury, Asian-style sauce, thickened with hardy black beans. Put half a can of drained and rinsed black beans into a food processor. Add 1 teaspoon of soft dark brown sugar, 2 teaspoons of honey, 1 teaspoon of Chinese five-spice powder, 1/2 teaspoon of grated ginger, 1 red chilli, 2 teaspoons of tahini paste, 2 tablespoons of cider vinegar, 2 teaspoons of soy sauce and 5 tablespoons of water. Blend until very smooth then pour into a saucepan and bring to a simmer. Cook for around five minutes or until glossy and thick, stirring all the time.

6. Quick red wine sauce

Ready in... 20 minutes
Opt for a bistro classic by making a rich, boozy jus. Pour 250ml beef stock into a saucepan and reduce by half. Then add 125ml red wine, 2 teaspoons of dark brown sugar and 1 teaspoon of balsamic vinegar. Leave to cook for another 10 minutes over a high heat or until the sauce has reduced by half again. Season to taste and serve.

7. Teriyaki sauce

teriyaki sauceReady in... 20 minutes
This Japanese sauce has the sweet/savoury balance honed to a tee. Make your own by mixing together 5 tablespoons of soy sauce, 3 tablespoons of sake, 2 tablespoons of mirin, 1/2 teaspoon of ginger, grated with 1 teaspoon of honey. Pour the mix into a small saucepan and bring to a simmer and cook for around five minutes or until slightly thickened. Remove from the heat and stir in 1 sliced spring onion. Season to taste and serve.

8. Super-swift mustard sauce

Ready in... 10 minutes
You don’t get much simpler than a two-component sauce. Mix together 2 tablespoons of Dijon mustard with 100g crème fraiche in a saucepan and heat gently until simmering. Season to taste and serve.

9. Blue cheese sauce

Blue cheese sauceReady in... 20 minutes
Steak and blue cheese is a match made in heaven, and this silky sauce can be made in ten minutes. Melt 25g butter in a pan over a medium heat then stir in 1 tablespoon of flour. Slowly add 150ml milk, stirring all the time until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped Stilton or another blue cheese and stir. Cook until melted and the sauce has thickened slightly, season to taste and serve.

10. Mushroom sauce

Ready in... 15 minutes
We’d never turn our noses up at a retro-style grilled mushroom, but this creamy sauce is a little more refined. Pour 1 tablespoon of olive oil into a saucepan over a high heat and add 6 chestnut mushrooms, sliced. Fry for 5 minutes or until golden then stir in 1 crushed garlic clove, 2 tablespoons of brandy and cook until the brandy has almost totally evaporated. Then stir in 4 tablespoons of double cream and 1 teaspoon of wholegrain mustard. Reduce the heat and bring to a simmer. Cook for two or three minutes more then season and serve.

Learn how to cook the perfect steak with our video guide:

For more inspiration, visit our steak recipe collection. We'd love to hear your ideas for steak accompaniments, too... 

Comments, questions and tips

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2nd Feb, 2018
Good and simple peppercorn sauce. I used pink peppercorns as well, and like Kazaji said, definitely needs more than the recipe suggests. The point I'd make is that the vinegar can really be a bit overpowering so don't overdo it with that. I also used one of those jelly chicken stock cubes - and it smelled awful when first mixed with the vinegar. Fortunately improved but wouldn't recommend those things!
5th Aug, 2017
The Peppercorn sauce was absolutely amazing and I'll definitely be making it again. I made it in a larger batch than the listed amounts (2x each ingredient) and the only change I made was adding about 50% more peppercorn Everyone loved it.
28th Sep, 2016
thanks BBC
13th May, 2015
Its uncanny that these simple sauces which one imagines most readers can make easily are all the stable of most professional chefs. I would for Seasoned Venues for 5 years and we used to use this sort of thing and charge £20 a plate at posh and unique venues like the Fleming collection gallery in Mayfair, the same thing in hackney would have been £7 but the point is that you don’t need 3 years of catering school to be able to do this sort of thing at a posh unique venue like this. . . bbc to the rescue every time for me.
19th Apr, 2015
I made the smart peppercorn sauce yesterday and it was FABULOUS!
22nd Feb, 2015
Followed the recipe for the blue cheese sauce the other day - delicious. I had to make it gluten-free: Using the same quantities as in the recipe, but using GF flour (I used Doves' Farm plain white flour), I mixed the flour with the cold milk, added the butter and then heated the mixture slowly, stirring all the time, adding the cheese once the sauce had come to boiling point and had thickened. Note: with GF flour, if you use the traditional method of making a white sauce (i.e. melting the butter, adding the flour and then the milk bit by bit), it's likely to go lumpy. It can be done, but I've found it's more reliable using the method I describe above.
18th Apr, 2015
Can this mushroom sauce be made in advance and reheated?
15th Feb, 2015
If you would like to save these recipes, all you need to do is open this page by clicking on the arrow at the top right hand corner. Then save it to your favourites in your browser. Simple.
17th Feb, 2015
We don't want to save these recipes in our browsers - I, for one, already have too many bookmarked pages, one of which is the BBC Good Food website! We would like to save this page to "My Good Food". Is it not possible to add a "Save this recipe" box to the top of the page, like you have on your standard recipe pages? That would really be a great help. Thank you!
goodfoodteam's picture
17th Feb, 2015
Thanks for your question. Unfortunately it's not currently possible to save guides to your My Good Food binder, but we are hoping to implement this functionality soon. Your comments have been filed to be taken into consideration in the near future.Best wishes, BBC Good Food Web Team
15th Feb, 2015
Me also I would like to save this one!
13th Feb, 2015
yes please I'd like to save too!
12th Feb, 2015
MrsYC's question is exactly the same thing as I was going to ask!!! It would be great to be able to save this page with these truly useful recipes to our My Good Food collection.
11th Feb, 2015
Is there a way to save these 10 sauce recipes to My Good Food collection?
28th Feb, 2015
Black pepper sauce: follow the instructions for the smart peppercorn sauce, but use 2 tsp black peppercorns, crushed. Double the amount of cream. Absolutely delicious.